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When I taught foodservice classes at Edyville State Penitentiary saffron was oneof the spices kept under lock and key in the supervisor's office along with yeast, raisins, and bananas. Concentrated saffron is poisonous, and could be used to coat a shiv.

Hax the Cook CLEAVERS RULE!!!

A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

Not necessarily true. Rhubarb stems are ok, the leaves are toxic. You can have poisonous parts on otherwise edible plants: if your potatoes have turned green, you want to trim it away before cooking because the green parts contain the toxin solanine. Time of year can even affect the toxicity of plants--you can eat the young spring leaves of pokeweed if you cook them; they'll be toxic later in the year

Well, it is just a matter of levels. The amount of Solanine in a green potato is not harmful unless you are a very small person and eat a large potato skin and all that is very very green. However, when they turn green, I toss em, because there is an elevated amount of Solanine throughout, and I'd just rather have none. Same goes for Rhubarb(which is not conditional, it is statically toxic), the leaves just have a higher concentration of Oxalic Acid(even then, you'd have to eat an unreasonable amount to die), but the entire plant contains poisonous substances.

I'd say Rhubarb and Greening Potatoes are entirely toxic plants. Just staying under the level of direct symptoms doesn't mean it's non-toxic. Kinda the crux of modern regulation, isn't it--that anything is acceptable, at low enough levels, including Aluminum and Mercury.

Hey I have to ask, it seems you live a lot North of the area I've read that Saffron grows well. How does it do up there in the Winter? I'm really wanting to grow some here, but the Summers might be a bit too brutal.

When I taught foodservice classes at Edyville State Penitentiary saffron was oneof the spices kept under lock and key in the supervisor's office along with yeast, raisins, and bananas. Concentrated saffron is poisonous, and could be used to coat a shiv.

Hax the Cook CLEAVERS RULE!!!

Okay, I get it with the saffron then. But why the yeast, raisins and bananas? (Yeast to prevent surreptitious fermentation maybe? ... But raisins and bananas don't seem dangerous.)

As usual, Son is right on. Raisin jack was (and IS) a real problem inside, although it does taste better than some of my first tries at applejack! Banana peels could be dried and smoked. I actually inventoried peels v. bananas and turned it in with my daily report form.

Hax the Cook CLEAVERS RULE!!!

A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.